Recording artist Cuco teams up with Tasty to make his favorite recipe: Enchiladas Verdes Con Pollo. If you like your enchiladas spicy, increase the number of serrano peppers.
Cook Time
40 minutes
Total Time
55 minutes
Yield
6 servings
Ingredients
1 lb medium tomatillo (455 g), husks removed
½ medium white onion, halved
1 serrano pepper, stemmed
3 cloves garlic
water, as needed
½ bunch fresh cilantro, leaves and soft stems roughly chopped, plus more leaves for garnish - about 1 cup (40 G)
1 tablespoon kosher salt
½ cup low sodium chicken stock (120 mL)
¼ cup vegetable oil (60 mL), divided
12 thick slices corn tortilla
3 cups shredded rotisserie chicken (375 g)
5 oz queso fresco (150 g), crumbled
¼ medium white onion, finely chopped, for garnish
2 tablespoons mexican crema, for garnish
Nutrition Info
Calories 412
Fat 27g
Carbs 14g
Fiber 1g
Sugar 6g
Protein 27g
How to Make It
1. Step
Add the tomatillos, onion, serrano peppers, and garlic to a medium saucepan. Pour in enough water to just cover. Bring to a boil over medium-high heat and cook until the vegetables are very tender and the tomatillos have changed color, 8–10 minutes.
2. Step
Use a slotted spoon to transfer the cooked vegetables to a blender and discard the cooking liquid. Purée the vegetables until broken down. Add the chopped cilantro, salt, and chicken stock. Blend the salsa until smooth. It should be speckled and thick.
3. Step
Heat 2 tablespoons of vegetable oil in a large pan over medium-high heat. When the oil is shimmering, add the salsa verde to the pan. Bring to a boil, then reduce the heat to maintain a strong simmer. Cook until the salsa deepens in color and thickens slightly, about 10 minutes, stirring occasionally. Pour the salsa into a medium bowl and set aside. Wipe out the pan with a paper towel.
4. Step
Heat the remaining 2 tablespoons of vegetable oil in the same pan over medium-high heat. Working 2 at a time, fry the tortillas for 1 minute per side, until starting to brown but not completely fried. They should be crisp around the edges but still pliable enough to roll. Transfer the tortillas to a paper towel-lined baking sheet to drain.
5. Step
Set a rack in the center of the oven and turn on the broiler.
6. Step
Spread ½ cup of the salsa verde over the bottom of a 9 x 13-inch (22 x 33 cm) baking dish.
7. Step
Assemble the enchiladas: Dip a tortilla in the remaining salsa verde so both sides are coated. Place the tortilla on a flat surface and add about 4 tablespoons of shredded chicken to the center. Roll tightly. Place the filled tortilla, seam-side down, in the baking dish. Repeat with the remaining ingredients.
8. Step
Pour any remaining salsa over the top of the enchiladas, then sprinkle with the queso fresco.
9. Step
Broil the enchiladas until the cheese is just melted, 2–4 minutes.
10. Step
Serve the enchiladas warm with the diced onion, Mexican crema, and cilantro leaves for topping
